Praline Pumpkin Custard Pie

“This recipe is similar to others posted here, but it uses less pumpkin in the filling which makes it more custard-like. The praline layer really complements the pumpkin. A holiday favorite! For the crust, I use Pastry Crust (Pie Crust).”
READY IN:
1hr 20mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Fit pastry crust into 9" pie plate. Prick crust all over with fork.
  3. Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of unbaked crust.
  4. Bake 10 minutes.
  5. Stir together eggs, pumpkin, 2/3 cup brown sugar, tablespoon of flour, salt, and spices. Gradually blend in half-n-half or evaporated milk until mixture is smooth & creamy. Pour into partially baked shell.
  6. Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes.

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